Fruit and vegetable waste is a kitchen resource. Here are some tips from the chefs at La Scuola de La Cucina Italiana to use them in many recipes
When we cook, we often produce refuse: many, however, are absolutely edibles and can be used in different ways. The chefs de The School of Italian Cuisine they always try to create tasty dishes, using waste as their basic ingredients. Here are some tips on how to use what's left of fruits and vegetables.
Fruit waste
What to do with fruit leftovers, which remain in the kitchen after a meal? The chefs of La Scuola de La Cucina Italiana recommend using fruit scraps to prepare broths flavored, perfect to use as a cake for cakes. Alternatively you can prepare cakes of fruit, by inserting the peel directly into the dough, as long as it is well cleaned and not excessively treated. Alternatively you can try to dry the scraps in the oven at about 70 ° for a few hours: once crumbled, you will get one powder tasty, to sprinkle what you want. But be careful to use only fruit that does not oxidize easily!
Vegetable waste
With vegetable waste, many dishes can be prepared, such as creams, velvety is broths; simply follow your tastes and those of your guests. Alternatively, with vegetable scraps you can also choose to prepare tasty ones savory pies or the classics omelets, enriched with special ingredients. Finally, you can dry the vegetable scraps in the oven, obtaining some crunchy chips savory to accompany your aperitif.
A recipe: Carrot tart
Ingredients
400 g Short pastry
For the filling
250 g Centrifuged carrot waste
200 g Orange marmalade
75 g Sugar
180 g Whole eggs
to taste Lemon peel
For finishing
Icing sugar
Method
Roll out the dough into a tart mold (diameter 24 cm). Spread the bitter orange marmalade on the bottom. Separate the egg yolks and egg whites. Divide the sugar into the two bowls and whisk very well. Mix the carrots and lemon rind with the yolks. Finally add the whipped egg whites. Fill the tart with the prepared, level the surface and cook in the oven at 180 ° C for about 25 minutes. Remove from the oven and leave to cool, then sprinkle with icing sugar.
Texts by Giulia Ubaldi
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